Farm2Chef'sTable

Coppersea Distilling

By: Nicholas Leiss March 21, 2021March 29, 2021

Bourbon, Distillery, RyeBourbon, Distillery, Empire Rye, Grains, Heritage Methods, Hudson Valley, Malt, Mash, Rye Whiskey, Terroir, WhiskeyLeave a Comment

Whiskey with providence…or simply, terroir. Nestled away in the cradle of Bonticou Crag, Coppersea Distilling is whiskey with providence. Their heritage method distilling process captures the essence of the Hudson Valley in a bottle. Chief Distiller and Blender, Christopher Briar Williams, uses heritage methods to craft the spirits at Coppersea Distilling. The result is a…

Slowly Roasted Peppercorn Crusted Short Rib with Olive Oil Marinated Blue Cheese & Broccoli Rabe

By: Nicholas Leiss January 7, 2021

broccoli rabe, Cheese, Ewe's Bleu, Peppercorns, Short RibsLeave a Comment

Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…

Roasted Pumpkin Farrotto with Toma Celena & Mushroom Conserva

By: Nicholas Leiss January 2, 2021January 2, 2021

Autumn Vegetables, Grains, Mushroom Conserva, Mushrooms, Preserves, Pumpkin, Toma CelenaLeave a Comment

When I think of classic fall ingredients, I think of pumpkin. And what better way to cook them then roast them and pair them with mushrooms foraged from the woods of the Hudson Valley? Now, you may be asking, “What is farrotto?” Farrotto is simply risotto made with an ancient grain called farro that hails…

Five-spice Roasted Duck Breast with Duck Fat Tater Tots, Crab Apple & Candied Ginger Chutney

By: Nicholas Leiss December 26, 2020

5 Spice, Apples, Autumn Vegetables, Crab Apple & Candied Ginger Chutney, Duck Fat, Potatoes, PreservesLeave a Comment

Duck and apples were meant to be together. They’re like Bonnie and Clyde, Simon and Garfunkel, Batman and Robin…well, you get it. They’re a great team. This recipe plays into the Hudson Valley’s strengths during the autumn harvest. Apples, ducks, tater tots. Okay, maybe tater tots aren’t a traditional Hudson Valley ingredient, but who doesn’t…

Salt-baked Celery Root with Smoked Duck, Pickled Grapes & Brown Butter Vinaigrette

By: Nicholas Leiss December 15, 2020December 17, 2020

Autumn Vegetables, Celery Root, Charcuterie, Duck, Pickled GrapesLeave a Comment

Salt-baking vegetables, like celery root (often called celeriac), is a sneaky way to retain all the moisture inside a vegetable. It traps the juices, creating a seal so the vegetable “steam bakes” in its own juices. Once the celery root is salt baked, it is then tossed with a brown butter vinaigrette to drive home…

Bonticou Ducks

By: Nicholas Leiss December 6, 2020December 15, 2020

Chicken, Duck, Duck Fat, Game Birds, Geese, Meet Your FarmerLeave a Comment

Why did the chicken, duck and goose cross the road? To get to Bonticou Ducks It started as a quintessential Hudson Valley day. Picture this. Hugging the narrow curves of the winding Stone Ridge Mountains, I arrived at an orchard to meet a farmer. This is not just any farmer. Her name is Polly Gregor…

Whole Roasted Cauliflower with Salsa Macha

By: Nicholas Leiss November 30, 2020

Autumn Vegetables, cauliflower, Dried Chili, Roasted VegetablesLeave a Comment

Every now and then, I love cooking vegetables the same way I would cook a large roast of meat. Whole-roasting cauliflower is a great statement roast and a nice change of pace from your classic Sunday roast. The star of this dish is the salsa macha. Salsa macha is unlike other salsas that might come…

Spaghetti Squash Johnny Cake with Spicy Maple Peanut Vinaigrette

By: Nicholas Leiss November 23, 2020

Autumn Vegetables, Nuts, Roasted Vegetables, Spaghetti Squash, VinaigretteLeave a Comment

This recipe shows my love of johnny cakes. While johnny cakes are more of a breakfast dish and often on the sweet side, I wanted to enjoy them as a savory appetizer. That’s where spaghetti squash comes in. Spaghetti squash has a natural sweetness that works well with the cornmeal in the batter, yet it…

Twice-fried Artichokes, Aleppo Pepper & Pesto Aioli

By: Nicholas Leiss November 10, 2020

Aioli, Artichoke, Fried Vegetables, Pesto1 Comment

This recipe is based on the concept of “If it grows together, it goes together”. We are very fortunate to have Charles from Field & Larder in the area. He grows beautiful artichokes and basil in the summer. A smear of pesto aioli on a sandwich will change your sandwich-making life. In this recipe, I…

Lamb Ribs with Black Garlic Harissa

By: Nicholas Leiss November 2, 2020

Black Garlic, Black Garlic Harissa, Carving, Dried Chili, Grilling, Lamb, MeatBlack Garlic, Dried Chili, Harissa, Lamb, RibsLeave a Comment

Anyone that’s familiar with the deliciousness of merguez (North African lamb sausage) will quickly notice a similarity to these lamb ribs rubbed in black garlic harissa. Merguez is traditionally flavored with harissa, a spicy chili paste. Our recipe is a large-scale version of merguez using lamb ribs that you can share with friends and family.…